Roast potatoes are widely considered the highlight of a Sunday roast. With countless online recipes suggesting different techniques and oils, determining which yields the best results can be challenging. While experimentation has its merits, oils are also becoming progressively more costly. To assist, I asked various chefs nationwide about their preferred oil for creating delicious, crispy roasties and their recommendations. The responses differed, with chefs clarifying that numerous oils can be employed, though several emerged as firm favourites.
Chefs' Top Recommendations
Tom Redwood, founder of GOOD PHATS, said: "I'm a firm believer that fat is the foundation of flavour, and roast potatoes are the perfect example of why the fat you choose really matters. There isn't one best fat—it depends on the result you're after. Light avocado oil gives you beautifully crisp, golden potatoes with a clean, neutral flavour that lets the potato shine. Ghee adds a rich, butter depth that's brilliant with roast chicken, while beef tallow brings a deep, savoury richness that's hard to beat alongside roast beef or pork."
Regardless of which fat you select, the oil specialist advised incorporating several sprigs of fresh thyme and sage, along with some smashed garlic cloves, during the final five to 10 minutes of cooking to add a delightful additional dimension of flavour.
Animal Fats and Alternatives
Chef Stuart Garner from Nanna Tate suggested using beef dripping or goose fat to achieve "extra-crispy potatoes," as these fats can withstand high temperatures. The chef added: "If you prefer not to use animal fats, rapeseed oil is an excellent alternative. Its high smoke point also helps create beautifully crisp potatoes. For the final 10 minutes of roasting, I like to add a generous knob of butter to boost the flavour and give the potatoes an even deeper golden colour."
For baby roast or crushed potatoes, the chef suggested olive oil, as they don't need the same elevated roasting temperature. Olive oil will provide the potatoes with a "lovely golden colour and plenty of flavour." Throughout the final five minutes of cooking, the chef explained that he would drizzle the potatoes with a touch of extra-virgin olive oil for an "extra layer of flavour."
Plant-Based Options
Culinary expert and recipe creator Carly Campbell said: "Crispy roast potatoes never last long at my family table. Everyone loves that golden, crunchy outside and soft, fluffy centre. I am often asked which oil works best: avocado, sunflower or regular vegetable oil. Choosing an oil that handles high heat is important, but good preparation matters just as much."
Carly stated that refined avocado oil is the optimal choice, as it tolerates heat well and has a subtle flavour, allowing the potatoes to turn "beautifully golden and crisp" without overpowering the flavour. The food expert continued: "Sunflower oil is another good option. It has a light flavour and creates a crisp, golden crust. Vegetable oil is also reliable, affordable and easy to find. If it is what you already have at home, it will still produce very good roast potatoes."
Those seeking a more indulgent flavour profile might consider goose or duck fat, both of which deliver a deep, savoury taste and a wonderfully crisp outer layer.
Expert Tips for Perfect Roasties
Executive chef Sohan Bhandari at Colonel Saab noted that several excellent choices exist, depending on dietary requirements and the outcome you're after. For "exceptional results," the chef suggested opting for an oil with a high smoke point and superior flavour, such as beef dripping or goose fat, which yield the "crispiest, most richly flavoured" potatoes. The chef said: "For plant-based cooking, refined sunflower, mustard oil or peanut oil delivers outstanding crispiness without overpowering the potatoes. The key is to preheat the fat until it is shimmering before adding the potatoes. This ensures a perfectly crisp exterior and a fluffy centre."
Avocado oil came highly recommended by numerous chefs, among them Kim Woodward, executive chef of The Salt Room Brighton. The chef said when it comes to perfect roasties, avocado oil is often considered the premium choice. The expert explained: "Its naturally high smoke point makes it ideal for high-temperature roasting, helping potatoes develop a deeply golden, crispy exterior while staying fluffy inside. Unlike stronger-tasting oils, avocado oil has a mild, neutral flavour that lets the taste of the potatoes shine through. It is also rich in heart-healthy monounsaturated fats, making it a popular option for cooks looking to combine great results with nutritional benefits."
